Creamy Mushroom & Spinach Pasta

This is the pasta I make when I want something rich and comforting but don't want a heavy tomato or meat sauce. Mushrooms cooked until golden, spinach wilted through, and a creamy sauce that's actually just a bit of crème fraîche or Greek yoghurt. It's quick, satisfying, and feels like a treat.

Ingredients (Serves 2):

• 200g pasta (any shape)
• 1 tbsp olive oil
• 300g mushrooms, sliced
• 2 garlic cloves, crushed
• A large handful of spinach
• 3 tbsp crème fraîche or Greek yoghurt
• 30g Parmesan, grated
• Salt and pepper

Method:

1. Cook the pasta according to packet instructions. Drain, reserving a splash of pasta water.
2. Meanwhile, heat the olive oil in a large frying pan over medium-high heat.
3. Add the mushrooms and cook for 8–10 minutes, until golden and any liquid has evaporated.
4. Add the garlic and cook for 1 minute.
5. Reduce heat to low. Stir in the crème fraîche or yoghurt, spinach, and Parmesan. Let the spinach wilt.
6. Toss with the drained pasta, adding a splash of pasta water if needed.
7. Season with salt and pepper. Serve immediately.

Why it's gut-friendly: Mushrooms are a prebiotic food. Spinach adds fibre. Using yoghurt instead of cream adds probiotics. A satisfying, gut-friendly pasta dish.